I created this heavenly appetizer using these home oven roasted sundried tomatoes OR the puree, cheese and herbs. I think you will enjoy serving them and believe me, your guests will think you picked them up at the local specialty shop!

Baguette with Roasted Tomatoes

Option #1

Slice baguette in approx. 1 1/2″ slices,

place on cookie sheet or pizza pan.

Spread with a thin coating of the roasted tomato pesto, then cheese cut to fit the bread and top with sliced fresh basil.

Broil just until cheese (provolone or munster work well) begins to melt.

Cool slightly and serve.

Option #2

Slice baguette in approx. 1 1/2″ slices.

Spread with a layer of soft cream cheese, then sliced roasted tomatoes at room temperature.

Sprinkle with chopped fresh basil, or whatever herb you desire.

Serve.

Click HERE for the easy to follow tutorial to make your own oven-roasted aka sun-dried tomatoes and puree.

I found a recipe for these wonderful oven roasted tomatoes and changed it up to what my family calls perfection. These are so are incredibly easy and cook with little attention. Use the julienne slices in place of bottled or packaged sun dried tomatoes. No heavy oils, excess salt or the high cost when purchasing and the taste is nothing less than amazingly fresh. Another option is to puree the tomatoes after baking to use as a tomato pesto, in sauces, soups, spaghetti, as a spread; the uses are endless. The roasting of ripe tomatoes, paired with these delicious seasonings create a robust and deep flavor you will enjoy.

Oven Roasted Tomatoes aka Sun Dried Tomatoes & Tomato Pesto

Ingredients:

Approx. 2 lbs. tomatoes (romas are best, but if using another variety, take out seeds), leave on skins. This is about 15-16 medium sized romas.

4 Tbl. Olive oil, divided

2 tsp. Montreal Steak Seasoning

2 Tbl. minced garlic

1 tsp. rice wine vinegar

2 tsp. balsamic vinegar

½ tsp. salt

1 ½ tsp. sugar

Directions:

Preheat oven to 325 degrees.

Cut the tomatoes into thin-medium wedges, or quarters if small.Using a large jelly roll pan (use a shallow pan with sides), spray well with spray release, then cover well with foil.

TIP: You may want to use a disposable jelly roll type pan, following the same instructions, but then you can dispose of it when you are done. If using a regular pan, if needed, soak with 1 cup white vinegar and enough water to cover area. *Place prepared, as directed above, disposable pan on top of a regular one for more even cooking.

Place sliced tomatoes in a large bowl and add 2 Tbl. of the olive oil, then all other ingredients. Toss gently, but evenly coat the tomatoes with the seasoning ingredients.Lay single layer on foil, using care to place skin side down for even and desired cooking.

Drizzle remaining 2 Tbl. oil over tomatoes. Tilt pan a bit to distribute oil, juice from tomatoes and seasonings.Place the pan in oven and cook for 2 – 2 1/2 hours, depending on the size of tomatoes.

When the juices have dried up and the tomatoes turn dark around the edges. If the outer sides are cooking faster, take those out and continue cooking until all the tomatoes are mostly dried up (some moisture must still remain for optimum flavor), and blackened on the edges, but still soft, and not burned, take out of the oven.

Cool and place tomatoes or puree in a freezer bag, then double bag for protection of flavor.

For Tomato Pesto: Place roasted tomatoes in food processor and puree; I freeze in ¼ cup increments.For julienne slices: I like to freeze in 1/2 cup increments.

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About This Blog

A Mother’s Shadow offers a unique range of topics, because we are all in various stages of life; which changes continually. Here you will find valuable knowledge, skills and encouragement to build and maintain a solid foundation for your family and marriage. Also, tools for a happy life, as well as how to leave a legacy of honor and integrity for your posterity and all who will pass your way.